Chinese Food
Vanilla ice cream
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Cooking ingredients
Cooking Steps
Step1:Defrost the cream in the refrigerator and freezer. Remove the yolk from the egg. Put it in a large bowl. Put 40 grams of sugar. Mix well with the egg beater. Then put on the milk and mix wel
Step2:Put the mixture of egg and milk into a small pot. Heat it slowly on the smallest fire. Keep stirring to prevent sticking. Turn off the fire when the egg mixture is thick. (special tips - never open the pot. I boiled it for the first time. It's all egg soup. It's all wasted.) it's OK after cooking. Let it cool completely at room temperatur
Step3:Take out the defrosted cream and pour it into a small basin. Use an egg beater to beat the cream completely. (if there's no electric one, use the manual one. I just beat it by hand. Anyway, there's strength. Just use it.) mix the completely cooled egg liquid with fresh milk. Add vanilla syrup (if there's no, don't add it. Make it original). Mix it evenl
Step4:Cover with the plastic wrap. Put it in the refrigerator freezer. Stir it completely every 30 minutes or so (still use the eggbeater to stir it. It's even). Stir it about five to six times. Freeze it.
Cooking tips:Because the cream I bought is one kilogram and one barrel. Only one quarter of the cream is used each time. When I buy the cream, I cut it into four parts with a packaging knife. Then I put them into a fresh-keeping bag and put them in the freezer for further freezing. When I use them, I take out one piece. It's very convenient. There are skills in making delicious dishes.
